Crepes Suzettes is an iconic dish of paper-thin pancakes that are broiled with a zesty orange butter. After preparing the crepes, spread them with the orange butter and fold them into triangles, and broil until lightly caramelized. They are a favorite dish of mine for breakfast or brunch. Smart Recipes, European Recipes, Dairy,Eggs,Vegetables Recipes, Recipes Dairy,Eggs,Vegetables European Crepes Suzette Crepes Suzette Recipe | CHEFBear.net PT1H Serves 6 2 Large Eggs 3/4 Cup All-Purpose Flour 1/2 Cup Whole Milk 1/8 Teaspoon Salt 1/2 Cup Granulated Sugar 1/3 Cup Cold Water 1 Tablespoon Vegetable Oil 1/2 Cup Unsalted Butter 1 Small Orange 1/4 Cup Grand Marnier Liquor 2 Tablespoons Cognac In a medium bowl, combine eggs, flour, milk, salt, and sugar. Whisk until smooth. Add water, oil and 1 tablespoon melted butter. Whisk again until mixture is combined & smooth. In a 6-inch skillet over medium heat, melt 1 teaspoon of butter. Add 2 tablespoons of batter and tilt the skillet until the batter spreads evenly over the bottom of the skillet. Cook until the edges of the crepe start to brown, about 45 seconds. Flip the crepe and cook until brown spots appear on the surface, about 10 more seconds. Flip crepe out on a sheet pan. Repeat to make 12 crepes. In the bowl of a food processor, combine 6 tablespoons of butter, 1/4 cup of sugar and zest., while pulsing gradually pour in the orange juice and continue to pulse until the mixture is well incorporated. Meanwhile, preheat the broiler. On a large rimmed sheet pan, grease with 1 tablespoon of butter and sprinkle with a light coating of sugar. In the center of each crepe place 2 teaspoons of the orange butter mixture, fold in half twice to form a triangle, and transfer the prepared sheet pan. Sprinkle with 2 Tablespoons of sugar and broil for about 2-3 minutes. Transfer the crepes to a heat proof platter or saute pan. In a small saucepan over low heat, combine the Grand Marnier and cognac. With a long-handled match, carefully ignite the mixture. Pour the flaming mixture over the crepes. Tilt the platter and use a spoon to baste the crepes and extinguish the flames. Serve crepes immediately.

Crepes Suzette

Crepes Suzette Recipe


Crepes Suzettes is an iconic dish of paper-thin pancakes that are broiled with a zesty orange butter. After preparing the crepes, spread them with the orange butter and fold them into triangles, and broil until lightly caramelized. They are a favorite dish of mine for breakfast or brunch.

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Recipe Information

Flavor Profile

European

Protein

Dairy,Eggs,Vegetables

Category

Breakfast & Brunch

Serves

6

Total Time

60 Minutes

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Ingredients

      • 2 Large Eggs
      • 3/4 Cup All-Purpose Flour
      • 1/2 Cup Whole Milk
      • 1/8 Teaspoon Salt
      • 1/2 Cup Granulated Sugar
      • 1/3 Cup Cold Water
      • 1 Tablespoon Vegetable Oil
      • 1/2 Cup Unsalted Butter (Melted)
      • 1 Small Orange (Zested & Juiced)
      • 1/4 Cup Grand Marnier Liquor
      • 2 Tablespoons Cognac

Directions

  1. In a medium bowl, combine eggs, flour, milk, salt, and sugar. Whisk until smooth. Add water, oil and 1 tablespoon melted butter. Whisk again until mixture is combined & smooth.
  2. In a 6-inch skillet over medium heat, melt 1 teaspoon of butter. Add 2 tablespoons of batter and tilt the skillet until the batter spreads evenly over the bottom of the skillet. Cook until the edges of the crepe start to brown, about 45 seconds. Flip the crepe and cook until brown spots appear on the surface, about 10 more seconds. Flip crepe out on a sheet pan. Repeat to make 12 crepes.
  3. In the bowl of a food processor, combine 6 tablespoons of butter, 1/4 cup of sugar and zest., while pulsing gradually pour in the orange juice and continue to pulse until the mixture is well incorporated.
  4. Meanwhile, preheat the broiler. On a large rimmed sheet pan, grease with 1 tablespoon of butter and sprinkle with a light coating of sugar.
  5. In the center of each crepe place 2 teaspoons of the orange butter mixture, fold in half twice to form a triangle, and transfer the prepared sheet pan. Sprinkle with 2 Tablespoons of sugar and broil for about 2-3 minutes. Transfer the crepes to a heat proof platter or saute pan.
  6. In a small saucepan over low heat, combine the Grand Marnier and cognac. With a long-handled match, carefully ignite the mixture. Pour the flaming mixture over the crepes. Tilt the platter and use a spoon to baste the crepes and extinguish the flames. Serve crepes immediately.



Nutrition & Cost Facts

Calories

362 kcal

Carbs

35 g

Fat

19 g

Protein

4 g

Cost Per Serving

$1.18

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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